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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Our View: Appearance matters, even for government buildings ... Head and boulders above the rest ... J'ville planner at 'flash point' turns in resignation ... Our View: Appearance matters, even for government buildings ... Head and boulders above the rest ... J'ville planner at 'flash point' turns in resignation ... SINCE YOU ASKED Since You Asked: Remembering Kim's pink sauce MailTribune.com Writer Posted Jul. 1, 2015 @ 2:00 am Updated Jul 1, 2015 at 5:59 PM Posted Jul. 1, 2015 @ 2:00 am Updated Jul 1, 2015 at 5:59 PM » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> I know I saw the recipe for Kim's pink sauce printed in your paper. I clipped it out and have since misplaced it. I lived in Medford from 1972 to 2010, and Chinese food just isn't the same to me without pink sauce. Can you help? — Bob, Seattle Although we here at Since You Asked headquarters hope you'll still visit, we wouldn't want you getting homesick on us, Bob. The since-demolished Chinese-American restaurant was open from September, 1950 until May, 2005 after descendants of the restaurant's founders opted to sell the business and failed to find a buyer at its $4.75 million asking price. The restaurant's closure put a pink sauce-shaped hole in many locals' hearts, prompting the July 22, 2006 Since You Asked article you likely clipped. According to that article, the founders' granddaughter Megen Fong told the MT that the sauce was created to complement the tempura sauce served with mar far chicken, fried shrimp and egg rolls. "It was so popular, though customers started using it for their rice, chow mein and even in their soup and on salads," Fong was quoted at the time. Others, she said, would drink the sauce from the bottle or eat it on crackers. The MT had to turn to its readers for a close approximation for the top-secret recipe. Although reader-submitted recipes called for raw eggs, the USDA strongly discourages the consumption of raw eggs due to risk of salmonella poisoning, so when developing and testing the recipe, the MT used pasteurized egg product instead. Recipe: "Definitive Pink Sauce" 2½ cups salad oil ¾ cup apple cider, rice or white vinegar 1 cup ketchup 1½ teaspoons dry hot mustard or Chinese mustard ½ teaspoon salt Pasteurized egg product equal to one large egg 1 cup sugar Directions: Combine all ingredients except the sugar in a blender. Gradually blend in the sugar, then store the mixture in a refrigerator. Send questions to “Since You Asked,” Mail Tribune Newsroom, P.O. Box 1108, Medford, OR 97501; by fax to 541-776-4376; or by email to [email protected]. To see a collection of columns, go to mailtribune.com/youasked. We’re sorry, but the volume of questions received prevents us from answering all of them. MailTribune.com Writer Posted Jul. 1, 2015 @ 2:00 am Updated Jul 1, 2015 at 5:59 PM » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. MailTribune.com | P.O. Box 1108, Medford, OR 97501